Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes
"Short ribs braised in red wine, balsamic vinegar and brown sugar get a nice, rich glaze, perfect for serving atop garlic mashed potatoes. [Photograph: Jennifer Olvera] Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator before trying to reheat anything, though. About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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For the Short Ribs:
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1 tablespoon olive oil
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Kosher salt and freshly ground black pepper
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4 (6 to 8-ounce) pieces boneless short ribs
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1 medium onion, chopped (about 1 cup)
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2 large cloves garlic, smashed
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1/2 cup red wine
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2 cups low-sodium beef broth
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2 tablespoons Worcestershire sauce
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1 tablespoon balsamic vinegar
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2 tablespoons brown sugar
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2 bay leaves
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1 (1- by 3-inch) strip of orange zest, white pith removed
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For the Potatoes:
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2 pounds red-skin potatoes
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4 cloves garlic
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3 tablespoons butter
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1/4 cup milk
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1/2 cup sour cream
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